Cheesecakes are brilliant. Whomever had the idea of putting cream cheese into a dessert must’ve had a flash of brilliance and/or insanity, but it works so, so well. I’ve put cheesecakes on the site before, but this is the classic USA way of making a cheesecake. It’s rich, creamy and luxurious. It takes a while, but it is so, so worth it.
Baked CheesecakePrint Recipe
- For the base
- 250g Biscuits
- 50g Caster Sugar
- 150g Unsalted Butter, melted
- For the filling:
- 500g Cream Cheese (Full Fat)
- 250g Marscapone Cheese
- 250ml Double Cream, whipped
- 2 Tsp Vanilla Extract
- Zest of a Lemon
- 4 Large Eggs
- 200g Caster Sugar
- For the glaze:
- 300ml Sour Cream
- 1 Tbsp Caster Sugar
- 1 Tbsp Vanilla Extract
Blitz or crush the biscuits into fine crumbs, then add in the caster sugar and melted butter.
Tip into a 20cm loose-bottom cake tin, and compact down with the bottom of a glass and create a slight edge by pushing some up the sides. Place into the freezer for 20 minutes to firm up.
Into a large bowl, add the double cream and whip for a couple of minutes until it thickens up, but you don't want stiff peaks.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Then add in the cream cheese and marscapone and whip again until combined. Then add in the sugar, eggs, vanilla extract, and the lemon zest. Whisk until well combined and place to one side.
Place the chilled cheesecake base into the oven and bake for 10 minutes. Remove from the oven, press down with a glass again and leave to cool for 5 minutes.
Pour in the mixture on top of the base, turn the oven down to 150°C/300°F/Gas Mark 2, and bake in the oven for 45 minutes.
Remove from the oven and leave to cool for 10 minutes. While it cools, mix together the sour cream, sugar and vanilla extract and then pour over the top of the cheesecake and bake for a further 10 minutes.
Remove from the oven again, and leave to cool to room temperature (about an hour) before putting into the fridge to chill completely (about 4 hours).
Serve and enjoy!